Printable version Soup
Non-illustrated recipe

Velouté Crécy

  • For : 6 servings
  • Time : 1 h 10
  • Difficulty : easy

Ingredients for Velouté Crécy :

  • 2 litres broth or stock
  • 2 leeks
  • 3 onions
  • 30 g butter
  • 400 g new carrots
  • 3 tablespoons tapioca
  • 2 egg yolks
  • 100 g double cream
  • chopped chives
  • salt
  • pepper

Technical stages for Velouté Crécy :

  • Mince the leeks and cut the carrots in julienne using a mandolin.
  • Sweat the onion in butter, browning it a little. Add the carrot julienne and sweat it another few minutes. Moisten with the broth, add salt and pepper, then simmer. When the carrots are soft, add the tapioca and cook for 10 minutes.
  • Mix the egg yolks and cream with a ladleful of warm broth. Pour into the soup and bind over very low heat, constantly stirring.
  • Remove form the heat, serve in a soup bowl, and sprinkle chopped chives on top of it.
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The essentials

To make this recipe, some of these items will be required:

Chef knife (20 cm)Chef knife (20 cm) 23.20 Euro
Japanese Mandoline 95 mmJapanese Mandoline 95 mm 39.90 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 22.40 Euro
Classic Mandoline 38 bladesClassic Mandoline 38 blades 117.60 Euro
Mes Soupes Salées et SucréesMes Soupes Salées et Sucrées   Special offer   25.00 Euro 23.75 Euro
The Onion CutterThe Onion Cutter   Special offer   23.70 Euro 19.90 Euro
Chopper expressChopper express 24.90 Euro